Coffee-Rubbed Pork Tacos on Homemade Chocolate Corn Tortillas

It all started with some leftover masa harina (special corn flour that I used to make chocolate tamale cupcakes). I couldn’t let that big bag of flour go to waste, so I decided use some of it to make corn tortillas with a hint of chocolate. Then, of course, I needed something to go in the tortillas. Coffee-rubbed pork tenderloin seemed like just the thing – and my husband Jonathan, who does most of the cooking in our household, was just the man to prepare it.

The coffee-rubbed pork tenderloin that Jonathan created is simple to prepare, but wow, is it good. The meat is juicy with a prominent coffee flavor and a hint of some of the other spices: a blend of cayenne pepper, cumin, cinnamon, garlic powder, and onion powder. Although the slight sweetness of the chocolate in the tortilla is a fitting complement to pork, I would recommend this pork recipe with any type of tortilla or even on its own.

Coffee-Rubbed Pork Tacos Recipe

Note: Jonathan uses the 7-6-5 method (modified for the stove) to cook the pork. If you are interested in learning more about the method, check out the article on the 7-6-5 method on Fine Cooking.

Those look interesting. I’m slowly but surely convincing my boyfriend that coffee is not nasty, evil stuff, and this looks like a good recipe to make another small step along that road. Have to skip the cilantro, though, neither of us likes it.

Have you thought of making cupcakes out of this recipe? Could be a fun lunch idea.

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